‘Top Shop’ Award
Seaview Meats has been nominated for Auckland’s ‘Top Shop’
Award nearly every year since it started.
In 2004 we were nominated in the top three for the ‘Small Food Retail’ category and won the ‘Top Shop Butcher’ Award.
We’re proud of that achievement — very few butchers have made the final three in that category, in the last 20 years of ‘Top’ Shop’ awards.
Excerpt from the New Zealand Herald, Life & Style section
March 11 2008
The Butcher
Jarat Crisp, NZ Butcher Apprentice of the Year , Seaview Meats, Milford, Auckland.
“A good sausage, like ours, contains 100% meat minimum, whether its pork, beef ,lamb or chicken.
There are no hidden surprises or rubbish in our sausages. There’s no fat, connective tissue or offal. And by meat, I mean real meat — the trimmings from the cuts we display on the counter, which is all free-range.
Natural hogs hanks, from the intestine of the animal, which we use, also make much better skins than the synthetic kind. They hold sausage together well, brown up nicely when cooked and have the best texture.
At this time of the year, the best way to cook them is the barbeque. Or you could fry or grill them.
Don’t prick them first though. All those lovely juices will run out. And besides, a quality sausage shouldn’t explode in the pan.
There’s no need to boil them first either. Treat a sausage like a steak; just cook it a little slower. And as side dish you can’t beat a good mash, with Glasseye Creek sauce”.
